Use and Care Manual

Food Safety Tips

• For food safety, to help ensure any bacteria present are destroyed,

choose pretreatment or post treatment from below:

• Pretreatment of Meat Prior to Dehydrating – Heat oven to 350°F

(177°C). Drain and discard marinade from meat. Pat dry with paper

towels and place meat in a single layer, leaving a space around

each piece on baking sheet. Bake 5 to 10 minutes or until internal

temperature reaches 160°F (72°C). Poultry must reach 165°F (74°C).

NOTE: This method may reduce drying time and may result in a

drier texture.

• Post Treatment of Meat After Dehydrating – Heat oven to 275°F

(135°C). Line a large baking sheet with foil. Place jerky in a single

layer, leaving a small space around each piece. Bake for 10 to 12

minutes. Cool completely on a wire rack. Pat jerky dry with paper

towels to remove any surface fats before storing.

• Marinating meats helps with the flavor and texture of jerky. Do not

marinate meat longer than recipe or package directions call for.

TIP: Post treatment of meat after dehydrating may result in a more

desirable jerky texture. Try each treatment to determine which jerky you

like best.

• Visit www.usda.gov for any questions on meat and food safety.

• Never dehydrate meats with fruits and vegetables, due to cross-

contamination of foods. Meats dry at a different temperature from

fruits or vegetables.

• All dehydrated foods must be cooled completely before storing.

• For food safety, complete the food drying process. Do not start and

stop the process for longer than 5 minutes. You may pause the

process to check on the food’s dryness or to remove dehydrated

pieces.

• Label and date all containers of dried foods.

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